Yield: 6 servings
|2 pounds||Lean Pork|
|1½ pounds||Pork liver|
|1 large||Onion, whole|
|½||Bell pepper, unchopped|
|2 bunches||Green onions, chopped. (reserve 1/2 cup)|
|1 bunch||Parsley, chopped (reserve 1/2 cup)|
|1 large||Onion, chopped|
|6 cups||Cooked rice|
Salt to taste Black pepper to taste Red pepper to taste Sausage casings, soaked in cold water
In covered pot, simmer pork meat, liver, whole onion, bell pepper, celery and garlic in water to cover; when meat falls apart, remove meat and reserve strained broth. Discard cooked vegetables.
Set aside ½ cup each chopped green onions and chopped parsley.
Grind meat with chopped onion, remaining chopped green onions and remaining chopped parsley. Mix ground meat mixture with reserved ½ cup green onions, reserved ½ cup parsley and rice. Gradually add enough reserved broth to make moist dressing. Season to taste with salt, black pepper and red pepper. This dish is usually highly seasoned. Stuff into casings with sausage stuffer or form into Boudin Balls. (See Recipe for Boudin Balls) FROM: Clarence Fontish, Mar-8-91 10:01pm Source: Karen Haram, Recipe Find - San Antonio Express-News